Print
New Orleans authentic gumbo recipe in a white bowl with a spoon.

Cajun Shrimp and Sausage Gumbo

Cajun Shrimp and Sausage Gumbo that is made the authentic way by beginning with a roux, adding the "holy trinity", and tossing in andouille sausage and fresh Gulf shrimp.  This gluten-free gumbo recipe is perfect for a Mardi Gras dinner party or enjoying year-round!

Course Dinner, lunch, Main Course, Soup
Cuisine American, Cajun, French
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 299 kcal
Author London

Ingredients

  • 12 ounces andouille sausage cut into bite-sized pieces
  • 2-4 Tbsp. olive or canola oil depending on sausage
  • ½ cup all-purpose flour gluten-free
  • 1 cup sweet onion finely diced
  • 1 cup green bell pepper finely chopped
  • ½ cup celery finely chopped
  • 2 cloves garlic crushed
  • 4 cups chicken broth
  • 1 ¼ tsp. salt
  • ½ tsp. pepper
  • 1 tsp. dried thyme
  • ¼ tsp. cayenne pepper
  • ½ tsp. dried oregano
  • ½ cup diced tomatoes canned, drained
  • 1 Tbsp. Worcestershire sauce
  • 1 bay leaf
  • 1 pound shrimp peeled, deveined, tails removed
  • Fresh parsley optional

Instructions

  1. In a large pot or Dutch oven add andouille sausage. Cook over medium heat for 6-8 minutes, or until browned.
  2. Remove sausage and drain on a paper towel-lined plate.
  3. Measure remaining oil in the pot. Add enough oil to equal ¼ cup oil.
  4. Add ½ cup flour. Reduce heat to medium-low and whisk roux for 30-40 minutes or until it is a chocolate brown color. Be careful not to let it burn.
  5. Once roux is chocolate brown, add onion, bell pepper, celery, and garlic. Saute over medium-low heat for 7-8 minutes.
  6. Add broth, making sure to scrape the bottom of the pot to loosen up any pieces that are stuck.
  7. Add salt, pepper, thyme, cayenne, oregano, tomatoes, Worcestershire sauce, and bay leaf. Stir to combine.
  8. Bring gumbo to a boil. Once ingredients are boiling, reduce heat to a simmer. Allow gumbo to simmer for 35-40 minutes, uncovered, or until it is reduced by almost half.
  9. Add shrimp and sausage. Stir to combine. Continue simmering for 6-7 minutes or until shrimp are cooked through.
  10. Remove bay leaf and serve shrimp and sausage gumbo over rice with fresh parsley.

Recipe Notes

Nutrition Facts
Cajun Shrimp and Sausage Gumbo
Amount Per Serving
Calories 299 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g25%
Cholesterol 178mg59%
Sodium 1597mg69%
Potassium 385mg11%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 2g2%
Protein 21g42%
Vitamin A 220IU4%
Vitamin C 29.3mg36%
Calcium 129mg13%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.